SPALDING HIGH SCHOOL FOOD AND NUTRITION

Transcription

1 SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 9 Food in the wider world Recipe Booklet During the first half of your year 9 food and nutrition module you will be cooking the following recipes. Keep this recipe booklet at home so that you always know the basic ingredients needed for each practical. And of course you can always practice and experiment.. Red Thai chicken curry Fish cakes Tuna pasta bake Flaky pastry Meat pasties A meat ragu sauce Celebration Cakes

2 Recipe: Thai Chicken and Mushroom 1 Small Onion 1 Tablespoon Vegetable Oil 2 Teaspoons Red or Green Thai Curry Paste 2 Boneless and Skinless Chicken Brown chopping board Cook s knife Silver plate Large saucepan Wooden spoon Red chopping board Dessertspoon Teaspoon 200g Mushrooms Can opener Vegetable Knife 1 Dessertspoon Fish Sauce ½ Teaspoon 400ml 20g Brown Sugar Can of Coconut Milk Fresh Coriander Quality 1. Using the brown chopping board. Cut off the onion stalk, cut in half from root to tip, 2. On the brown chopping board, cut the mushrooms into quarters. 3. Using the red chopping board, dice your chicken into 4cm chunks. 4. Heat the oil in a large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the onion. Fry for 3-5 minutes, until soft and 5. Add the chicken pieces and mushrooms, stir until they are coated. Add the fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce the heat and simmer, uncovered, for 15 minutes until the chicken in cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken sub- 6. On the brown chopping board gather the coriander into a pile and roughly chop. Taste the curry and add a little more curry paste and salt if you think it needs it. Top Tips Serve with Thai jasmine rice, Basmati rice or Noodles. Replace the chicken with quorn chicken pieces, 1 aubergine or 100g more mushrooms for a vegetarian option. Add one finely diced fresh chilli if you like spicier foods.

3 Recipe: Fish Cakes 300g Lightly cooked cod, salmon or coley, chopped Gas mark 7 or 190º 300g Mashed potato, cooked 1 Egg 100g Breadcrumbs 2 tbsp. Oil Salt & pepper Flour for dusting Cooking Time: 10 minutes Cook s knife Mixing bowl Chopping board 1. Mix together the fish, potatoes, salt and pepper. 2. Shape into 10 fish cakes. Use the flour on your hands to stop them sticking. 3. Make sure they are the same size and shape. 4. Dip each fish cake in beaten egg and then coat with breadcrumbs. 5. Ovenbake for about 10 minutes on each side until crisp and golden Top Tips Add lime zest and chopped coriander and serve with a sweet chilli sauce for a Thai treat! Use a food processor to make your own breadcrumbs. Old bread is best and they

4 Recipe: Tuna Pasta Bake 300g 25g Dried pasta Plain flour 190 gas mark 5 25g Butter 600ml Milk 4 Spring onions Cooking Time: 125g Frozen peas 15 minutes plus preparation time 125g Frozen sweetcorn Large saucepan Colander 2 Tins of tuna in brine Small saucepan Whisk 125g Grated cheese Vegetable knife Ovenproof dish Mixing bowl Grater 1. Preheat the oven to 190, gas mark Cook the pasta until it is just soft, use a large pan 2/3 full of boiling water. 3. Drain the pasta. 4. Make a white sauce put the flour, butter and milk in a saucepan and heat gently stirring with a whisk until the sauce thickens and is smooth. 5. Mix together the spring onions, peas, sweetcorn and tuna in a bowl.

5 Recipe: Flaky Pastry 200g 75g 75g Strong flour Lard or trex Butter or block margarine Pinch of salt 200º or Gas mark 8 Cooking Time: 1 teaspoon Lemon juice 4 tbsp Iced water Mixing bowl Rolling pin Knife Spoon Weighing scales 1. Mix the fats together and divide into Mix the four with the salt and rub in 1/4 of the fat. Add enough water to bring the flour to a soft dough. 3. Roll out the dough to make a rectangle (A4 sheet size). 4. Dot one third of the fat mixture over two thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. (see above diagram) Rules! Use to make: Bottom to middle Sausage rolls Top to middle Cream horns Pies Squash the sides Eccles cakes Mille feuille Pasties Apple turnovers Tarte tatin Pissaladiere

6 Recipe: Perfect Pasties Flaky pastry: See separate sheet 190 C fan assisted for the Filling 200g Lean minced beef 1 Small onion 1 Small potato 100g Swede and/or carrot 1 tsp. Ground white pepper (school) 1 tsp. Salt (school) Large mixing bowl Table knife Fork Tablespoon Baking tray Parchment Med. mixing bowl Brown chopping Flour dredger Jug Silver plate Teaspoon Rolling pin Pastry brush Vegetable knife Cook s knife Vegetable peeler Palette knife Quality 1. Heat the oven to 190 C fan assisted or Gas mark 6. Line a baking tray with parch- 2. Peel and finely chop the onion. Peel and finely dice the potato, swede and carrots into 1cm cubes. Mix the onion, potato, swede and carrot together with the beef mince, 3. Cube the butter and lard with the table knife, and rub into both flours with the pinch of salt using your fingertips until you have breadcrumbs. Add 4 tablespoons of cold 4. On a lightly floured surface cut the dough into 4, and roll out each piece to make a 20cm circle. Use the silver plate to trim around to get a perfect circle. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with the beaten egg, carefully draw up 5. Carefully lift onto the lined baking tray and brush with the remaining egg to glaze. 6. Put into your pre-heated oven to bake for 10 minutes, then lower the temperature of the oven to 160 C (Gas mark 4). Cook for a further 35 minutes until golden. Top Tips Replace the minced beef with Quorn mince to make as a vegetarian meal. Add in a dash Worcestershire sauce or HP sauce for extra flavouring.

7 Recipe: Ragu Sauce 1 Onion 1 Carrot 1 Celery stick Cooking Time: 30 minutes 2 tbsp. Olive oil 1 Garlic clove 500g Minced beef 2 tins Chopped tomatoes 2 tbsp. Tomato puree Herbs and seasoning/bouquet garni Cook s knife Garlic press Can opener Chopping board Med sized pan Wooden spoon Preparation 1. Collect together all equipment needed. 2. Peel and finely dice the onion, celery and carrot. 3. Peel and crush the garlic. 4. Make the stock using stock cube and 1 pint of boiling water. 1. Fry the onion, onion and carrot on a low to medium heat until soft but not coloured Top Tips Serve with pasta, garlic bread and a side salad. Replace the minced beef with quorn mince for a vegetarian sauce. Batch cook freeze portions for a rainy (busy) day. Add a small glass of red wine for a richer flavour with the tomatoes.

8 Recipe: Celebration Cakes 150g 150g 150g Self raising flour, sieved Caster sugar Butter or margarine (Stork) 170º or Gas mark 4 3 Eggs, beaten Mixing bowl 2 x 19cm cake tins 2 x 19cm cake tins Sieve Tablespoon Small bowl Fork Wire rack Cake variations 1. Pre-heat oven, Gas mark 4/Fan assisted Grease and line two 19cm sandwich tins. 3. Cream butter and sugar until soft and fluffy. 4. Add and beat in the egg, a quarter at a time. 5. Using a metal tablespoon fold in the flour until just mixed. 6. Divide equally between the 2 tins. Chocolate Sponge : replace 50g of flour with 50g of cocoa powder. Orange or Lemon: add grated rind of 1 fruit when you add the flour. Butter Icing Glace Icing 150g butter at room temperature 300g icing sugar, sieved 1/2 teaspoon of vanilla essence Icing sugar, sieved 4 to 5 teaspoons of water, fruit juice or 1 teaspoon cocoa powder mixed with 4 teaspoons boiling water. 1. Cream the butter and vanilla essence using a wooden spoon. 2. Slowly beat in the sieved icing sugar until fluffy. Place sieved icing sugar in a large bowl, gradually add liquid beating well until a smooth consistency is formed. The icing should coat the back of a wooden spoon thickly. Variations Coffee: blend 2 level teaspoons of instant coffee with 3